Seblak

Seblak (, ) is a Sundanese savoury and spicy dish, originating from the Sundanese people in Indonesia. Made of wet kurupuk (traditional Indonesian crackers) cooked with protein sources (egg, chicken, seafood or beef) in spicy sauce. Seblak is a specialty of Bandung city, West Java, Indonesia. Seblak can be acquired from restaurants, warungs or gerobak (cart) street vendors. It is one of the most popular street foods in Indonesia, especially in Bandung and Jakarta.

Key facts

Food.name: Seblak
Food.image: Seblak di Garut.jpg
Food.image_size: 285px
Food.caption: Seafood seblak
Food.country: Indonesia
Food.region: Bandung, West Java
Food.course: Main or snack
Food.served: Hot
Food.main_ingredient: Wet kurupuk cooked with scrambled egg, vegetables, and other protein sources (chicken, chicken feet, seafood, or beef sausages), with spicy sauces including garlic, shallot, kencur, sweet soy sauce, and chili sauce.
Food.variations: Seblak kering (dry seblak) or kurupuk seblak which is actually a spicy kurupuk (traditional cracker)

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Wikidata facts

Instance of: dish
Country: Indonesia
Country of origin: Indonesia
Material used: macaroni
Location: Bandung
Image: Seblak 2.jpg

Show 3 more facts

Commons category: Seblak
indigenous to: West Java
course: main course

Sources (3)

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Encyclopedic overview

7 sections

Contents

Etymology
Ingredients
Origin
Viral trend
See also
References
External links

==Etymology== The word seblak may have originated Sundanese that is Nyeblak or surprising, because it tastes spicy and rich in spices. Seblak also refers to ingredients of Sundanese cuisine, made from cikur or Galangal (Kaempferia galanga).

Excerpted from Wikipedia’s “Seblak” article, available under the CC BY-SA 4.0 licence.

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